Make the panko topping: Heat a small Stainless Clad or CeramiClad™ Frying Pan over medium heat. Melt the butter, then add panko and toss to coat. Cook until the breadcrumbs turn a light golden brown and smell toasted. Remove from heat and stir in parsley and lemon zest. Season with salt. Transfer the mixture to a bowl and set aside.

Make the crabmeat topping: In a small Stainless Clad Saucepan or Saucier, combine the white wine, vinegar, and shallot. Bring to a simmer over medium and cook until reduced to about 2 Tbsp. and nearly dry—the shallots should look syrupy, not wet.

Lower the heat to low. Whisk in the cold butter a few pieces at a time, letting each addition emulsify before adding more. The beurre blanc sauce should be glossy and thick enough to coat a spoon. Do not let it boil.

Once the beurre blanc is fully emulsified, season lightly with salt and cayenne and gently fold in the crabmeat and warm just until heated through. Remove from heat and stir in the lemon juice. Taste and adjust seasoning, if needed. Keep warm off heat; do not reboil.

Prepare and broil the oysters: Position a rack close to the top of the oven and make sure your pan fits under the broiler. Preheat the broiler. Create a bed of rock salt in a large Carbon Steel or Stainless Clad Frying Pan. Use an Oyster Shucker to open the oysters and arrange them on top of the bed of salt, taking care not to spill their liquor. If you don’t have rock salt, crumpled foil can be used to stabilize the oysters. Spoon the warm crabmeat beurre blanc generously over each oyster, then top with plenty of grated Parmesan. Broil until the cheese is melted and browned in spots, 3–4 minutes. Watch closely, and add more time if needed without overcooking the oysters or burning the topping.

Remove from the oven and finish each oyster with a light sprinkle the breadcrumb topping. Serve immediately with lemon wedges on the side.